Homemade Cassava Gnocchi
These homemade cassava gnocchi are a delightful twist on the Italian classic, with a uniquely soft and pillowy texture that sets them apart. Made with just a handful of pantry staples, they come together effortlessly in under 30 minutes. Pair them with your favourite sauce for a comforting, budget-friendly meal the whole family will love.
🛒 Ingredients
8 servings
- 500 g cooked and mashed cassava (yuca)
- 1 tablespoon margarine or butter
- 2 cups all-purpose flour
- 1 pinch of salt
- 1 egg
- 1 chicken bouillon cube
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Directions
- 1
In a large bowl, combine the mashed cassava, margarine, salt, and egg. Mix until a smooth, uniform dough forms.
- 2
Gradually incorporate the flour, kneading gently — you may not need all of it. The dough is ready when it no longer sticks to your hands.
- 3
Bring a large pot of water to a boil with a drizzle of oil and the crumbled bouillon cube.
- 4
Lightly flour a clean work surface.
- 5
Divide the dough into portions and roll each one into a rope about 2 cm thick.
- 6
Cut the ropes into 2–3 cm pieces to shape the gnocchi.
- 7
Drop the gnocchi in small batches into the boiling water to keep it at a steady temperature.
- 8
Cook for 7 minutes, or until they float to the surface.
- 9
Drain and serve immediately, topped with the sauce of your choice.
💡 Chef's Tip
Add the flour little by little — the exact amount depends on how well the cassava was cooked. Once the dough stops sticking to your hands, stop adding flour. Swap margarine for butter for a richer, more indulgent flavour.
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Same category — Pasta
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